So, without further ado, we started with a Prawn Cocktail of poached jumbo prawns on ice served with a yuzu wasabi sauce; a chunky Steak Tartar of ribeye with a side of lotus root crisps; HuShiHu Salad of Yuan crispy duck over a mixed salad of baby gem, the oh-so-expensive mache leaves, romaine lettuce, radish, cabbage, leek daikon and pomegranate; and my absolute favourite Lobster Carpaccio, a poached lobster resting in its shell with micro mizuna, masago and a wafu-goma dressing.

A five-metre-high smoke sculpture at the entrance of the restaurant will set the scene for the steakhouse, which will serve traditional dishes such as Lobster Bisque and Steak Tartar, a variety of grill items including Kobe Beef as well as a wide selection of fresh seafood.

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